Risotto
I can remember sitting in my Italian neighbor’s kitchen {cucina} & watching her make risotto. I was always amazed at how they would take the most basic ingredients: arborio rice, chicken stock – theirs was homemade (naturally), some onions, a little butter, and, of course, extra virgin olive oil & turn them into powerfully flavorful and filling dishes. I am still amazed!
I loved being the stirring helper (a chore I have now passed on to my daughter). Risotto is such a very versatile dish. It takes a little effort (lots of attention, lots of stirring haha) to make, but it’s totally worth it in the end. You have to use arborio rice. This rice is so lush & creamy, and when it’s cooked it has a velvety texture that just floats in your mouth. You have to be patient … “Pazienza, Paula, pazienza Paula,” they would tell me. (If you know me you know that patience is not one of my strong points. LOL)
Once you get this basic recipe down, the options are endless. I’ll be adding other risotto recipes in the future…risotto con funghi (mushrooms), risotto con gamberetti (shrimp), ooooh there are so many I could go on for days! I hope you’ll give this dish a try & I hope it inspires you to make your own risotto con….. dish!
Risotto
1 cup of Arborio rice
1 large can/box of chicken broth
2 small - medium shallots (minced) If you don’t have shallots you can use 1 small onion
2 tbsp butter
1/4 cup extra virgin olive oil
salt
Pour olive oil into sauce pan & heat over medium heat. Add shallots & cook for a few minutes. Add rice. Reduce heat to low. Stir until oil has coated rice well & rice is golden. Stir constantly so as not to burn your rice or shallots. When rice is golden carefully add in about 1 cup of chicken broth. Stir constantly! It is very important to not leave this unattended. Once chicken broth has reduced add more broth . Season with salt. Continue this process until your broth has been incorporated (or until rice is creamy & soft to taste). This process will take about 30 minutes. Once your rice is creamy and soft to the taste it is ready! Take off of heat & add butter (check for seaasoning, add salt if necessary). Stir & serve immediately.
Buon Appetito!
[...] is soft & smooth & just melts in your mouth like buddah. I served this with my risotto (see recipe here) & it was amazing. The flavors mixed together beautifully. A few cooking tips: When cooking [...]
Hi Paula! thanks for visiting my site…this risotto is looking very good! I’ve seen an episode of Gordon Ramsay’s Kitchen Nightmares and he was absolutely disgusted with the executive chef who served him with a week old overcooked slushy risotto!!! Lead me to thinking, exactly how risotto is supposed to be made..I’m not Italian, but your recipe looks “user-friendly” I hope I can make an “edible” risotto!..thank you for this recipe..i’ll let you know..=)
Let me know how it turns out for you. Just remember that when adding your chicken stock if it’s getting dry just add some more & cook down. I always have a pot full on the stove & add as necessary. Risotto is an amazing food. I have it just about every week & there are a million different add in’s you can do to change it up completely!
[...] I do recommend using a grill tray/pan vs. putting the asparagus directly onto the grill, you wouldn’t want them slipping through to a fiery death! If you happen to have any left over (we of course did not) They would be great chopped up & mixed into a risotto! [...]
[...] you like Risotto you might also try my Basic Risotto or Risotto con Funghi [...]
[...] great with: Risotto, a nice big fat loaded baked potato & a great glass of red [...]
[...] you’ll need: Leftover Risotto 1/2 cup of Leftover Macaroni (any small pasta like elbow, etc.) 3 tbsp unsalted butter 4 slices of [...]